Header Right

One pot gnocchi with sausage

Every so often, you discover a technique in the kitchen that changes the game. This pan fried gnocchi recipe takes a bland, beige lump and transforms it in to a showstopper.

The gorgeous potato dumplings gain a golden brown, crispy jacket that carries all the flavour that is built up in the pan. I’m taking full advantage of that flavour carrying potential and marrying it up with everything that is fabulous about Italian cuisine.

Gnocchi, sausage, garlic, olives, tomato, basil and mozzarella. All in one pot, all in 15 minutes.

I have to say, I’ve eaten a LOT of gnocchi this week to test this recipe and get it polished up for you. The first iteration involved 2 pans, 3 spoons, 2 knives, a chopping board, a pair of scissors and tin foil. Nuts. I had created the most amazing flavour but I looked around me at the mess in the kitchen and knew it all had to change. So I jumped in and did it all again, stripping it down to what you need.

I made sure everything could easily be cut straight in to the pan so that there’s not even a chopping board to wash. See, I’m thinking of you here. We all love tasty, quick, weeknight meals but washing up lovers are few and far between.

I love using sausage meat in recipes like this because it is so easy to cook and the seasoning that’s already in the mince does the hard work for you. I used it back in one of my earliest recipes, baked penne topped with sausage and focaccia croutons, and it went down a storm so I hope you like it here too.

This one pot gnocchi doesn’t have much sauce, which I feel I need to explain. See, all it needs is something to lift up all that flavour from the pan and wrap it around the crispy gnocchi. I didn’t want to lose that texture. There is some sauce, but it isn’t saucy. Make sense?